Saturday, December 17, 2011

Best. Caramels. Ever.

I haven't been blogging much as we've been trying to make do with cheaper suppers, but I feel the urge to shout from the rooftops: THESE ARE THE BEST CARAMELS I HAVE EVER EATEN. 

We have a tradition of visiting a local orchard every fall who makes the best orchard. We talk about these caramels all year. The caramels I made last night exceed the legendary caramels by far. 

I used this recipe:, by AmberLee. It's titled, HOMEMADE CARAMEL, my failproof recipe.   

I used: 1 cup butter, unsalted
1 cup light corn syrup (11.5 oz)
1 14-oz. can sweetened condensed milk 
2 1/4 cup brown sugar (14.5 oz.)
1 tsp. vanilla extract

On low heat, I very slowly melted the butter.

I added in the brown sugar. It was OK to plop the sugar in, but I did make sure to stir it quickly. 

I kept the heat low for over twenty minutes while I stirred. I slowly added in the corn syrup and sweetened milk. 

AmberLee makes a point of testing her thermometer. I confess: I had a hard time telling when my water was boiling (is it this bubble? is it now?). I just followed my thermometer's gauge. I used a candy thermometer that had a line at HARD BALL. 

I very slowly raised the temperature and stirred continuously. It did take about 30 minutes, AmberLee recommends. At HARD BALL (244F), I took the bubbling caramel off the heat and quickly added vanilla extract. I kept stirring.

I had an 8*8 pyrex pan lined with wax paper, but worried that it would be too thick. We quickly lined a cookie sheet  and I split the batch. 

This caramel is soft, chewy and a blast of sugar. An amazing blast of deep sweetness. 


Tuesday, November 22, 2011


Garlic smashed potatoes (Sunset p. 568)
Green bean casserole
Stuffing (crockpot)
Pumpkin pie
Peach pie
Cranberry upside down cake

Pho (crockpot)
Ham jumbalaya

Friday, November 11, 2011

Friday, October 21, 2011